Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract

M.L. Cádiz-Gurrea; J. Lozano-Sanchez; M. Contreras-Gámez; L. Legeai-Mallet; S. Fernández-Arroyo; A. Segura-Carretero

Journal of Functional Foods (Sep 2014)

Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract

M.L. Cádiz-Gurrea,
J. Lozano-Sanchez,
M. Contreras-Gámez,
L. Legeai-Mallet,
S. Fernández-Arroyo,
A. Segura-Carretero

Affiliations

M.L. Cádiz-Gurrea: Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain
J. Lozano-Sanchez: Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain
M. Contreras-Gámez: Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain
L. Legeai-Mallet: Institut National de la Santé et de la Recherche Médicale Unité 781, Université Paris Descartes-Sorbonne Paris Cité, Institut Imagine, Hôpital Necker-Enfants Malades, 75015 Paris, France
S. Fernández-Arroyo: Centre de Recerca Biomèdica, Institut d'Investigació Sanitària Pere Virgili, Hospital Universitari de Sant Joan, Universitat Rovira i Virgili, C/Sant Joan s/n, 43201 Reus (Tarragona), Spain; Corresponding author. Tel.: +34 977 310 300 ext. 55409; fax: +34 977 312 569.
A. Segura-Carretero: Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain

Journal volume & issue: Vol. 10
pp. 485 – 498

Abstract

Read online

Cocoa (Theobroma cacao) is a major, economically important, international crop and has been associated with several nutritional benefits including high antioxidant capacity. The aim of the present study was to isolate, characterize and quantify phenolic compounds of T. cacao extract using HPLC-MSESI-QTOF. A total of 61 compounds were identified and quantified in the T. cacao extract and fractions belonging to various structural classes such as flavan-3-ol and derivatives (including procyanidins), flavonols, N-phenylpropenoyl-L-amino acids, and other compounds. These compounds were isolated by semi-preparative HPLC. Afterwards, the composition of each fraction was established by the detailed HPLC-DAD and HPLC-MSESI-QTOF method. The relationship between the chemical structure of flavonoids and their radical-scavenging activities was analyzed. In addition, T. cacao extract and fractions show antioxidant activity (by TEAC, FRAP and ORAC methods) decreasing the generation of reactive oxygen species.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

About the journal

Abstract

Keywords